Wouldst that the exterior of the pastry shatter and flake? On a scale of no mess, to covered in crumbs, surely it is better to be crumbly. How flaky is the whole affair? Do we have thin, crisp layers rather than a hard or (gasp) rubbery shell.
Are distinct layers visible in the cross-section? Is there a honeycomb structure - that is most crescential! We at the Croissanicle seek visible separation between layers rather than just breadiness. This is the SF Croissanicle. Not the Washington Loaf.
Richness, butteryness, aroma. Oh, dear god, I would try to discuss this further but I am going to cum.
Please don't make me describe this, I'll cum.
Size of the pastry (xs, small, medium, large, xl); temperature upon serving; price of the treat; wait time; does the venue have a French-ass name?
